Instructions

STEP 1

To make the quick pickles, put the vinegar, sugar, 50ml of water and a pinch of salt into a small pan and heat gently until the sugar is dissolved. Put the cucumber slices, radishes and chilli into a bowl, pour over the hot pickling liquid and leave until completely cool, turning every now and again.

STEP 2

Put the rice into a small pan with 240ml of water and a pinch of salt. Bring to the boil, put on a lid and simmer gently for 10 minutes, then leave to steam for a further 10 minutes, or until ready to serve, then fluff up with a fork.

STEP 3

Heat a non-stick frying pan over a high heat and pat the salmon fillets dry with kitchen paper. Drizzle the fillets all over with the oil, then season with salt.

STEP 4

Put the salmon into the pan, skin-side down, and carefully press so the skin remains flat and in contact with the pan. Cook for 3 minutes, without moving the fillets. Flip (the fillets should have released themselves from the pan), add the butter and cook for 1 minute, basting with the butter, then move onto a plate, skin-side up, to rest. The fish should feel firm but have a little give when pressed.

STEP 5

Add the garlic and ginger to the pan, and stir for 1 minute before adding the mirin, soy and sugar. Bubble for a few minutes until reduced and a little syrupy.

STEP 6

Spoon the rice onto 2 plates, with a pile of drained pickles, the crispy salmon fillet, skin-side up, and a drizzle of the sauce.